urgent help please..

Discussion of all aspects of cellular structure, physiology and communication.

Moderators: honeev, Leonid, amiradm, BioTeam

Post Reply
Posts: 1
Joined: Thu Feb 26, 2009 5:40 pm

urgent help please..

Post by h1234 » Thu Feb 26, 2009 6:11 pm

I am currently doing coursework for biology which is about fermentation of yeast with different types of sugars solutions such as glucose sucrose lactose…
could any one help me by giving me links that
why activation is yeast is important? and why we do that?
How different sugar solutions affect the rate of fermentation?
Why does do it? and how does it do it ?
Why different sugars solution give rise to different volume of carbon dioxide gas?
How does it do it?

plzzzz reply mee soon
thanks for u time

Post Reply

Who is online

Users browsing this forum: No registered users and 13 guests